Chicken Curry Recipe
Chicken Curry Recipe 1st method
Ingredients:
- 500g boneless chicken, cut into small pieces
- 2 medium onions, finely chopped
- 3 garlic cloves, minced
- 2 tbsp ginger, grated
- 2 tbsp tomato paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chilli powder (adjust to taste)
- 1 cup coconut milk
- 2 tbsp oil
- Salt, to taste
- Chopped coriander leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add chopped onions and sauté until they turn golden brown.
2. Add minced garlic and grated ginger to the pot and continue to sauté for another minute.
3. Add tomato paste and stir well to combine. Cook for another minute until the mixture is fragrant.
4. Add turmeric powder, cumin powder, coriander powder, garam masala powder, and red chilli powder to the pot. Stir well to combine and cook for another minute.
5. Add chicken pieces to the pot and stir well to coat the chicken with the spice mixture. Cook for 5-7 minutes until the chicken is cooked through.
6. Pour in the coconut milk and stir well to combine. Add salt to taste.
7. Bring the mixture to a boil, then reduce heat and let it simmer for 10-15 minutes until the curry has thickened and the chicken is tender.
8. Once the curry is cooked, turn off the heat and garnish with chopped coriander leaves.
9. Serve hot with steamed rice or naan bread.
Tips:
- If you want a creamier curry, you can use heavy cream instead of coconut milk.
- You can also add vegetables like potatoes, carrots or peas to the curry to make it more nutritious.
- If you want a spicier curry, you can increase the amount of red chilli powder or add chopped green chillies to the curry while cooking.
- You can marinate the chicken in yogurt and some of the spices for a few hours before cooking to add more flavour to the curry.
Chicken Curry Recipe 2nd Method
Here's a new and updated chicken curry recipe for 2023:
Ingredients:
- 1kg boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 large onions, finely chopped
- 4 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp tomato paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground black pepper
- 1/2 tsp red chili powder (adjust to taste)
- 1 cup coconut milk
- 2 tbsp vegetable oil
- 2 tbsp butter
- Salt, to taste
- Fresh coriander leaves, chopped for garnish
Instructions:
1. In a large pot or Dutch oven, heat the oil and butter over medium heat. Add the onions and sauté for 5-7 minutes until they are soft and golden brown.
2. Add the garlic, ginger and tomato paste to the pot and cook for 2-3 minutes until the mixture is fragrant.
3. Add the turmeric, cumin, coriander, garam masala, cinnamon, cardamom, black pepper and red chili powder to the pot. Cook for 1-2 minutes, stirring constantly to prevent the spices from burning.
4. Add the chicken pieces to the pot and stir well to coat them in the spice mixture. Cook for 5-7 minutes until the chicken is browned on all sides.
5. Pour in the coconut milk and stir well to combine. Add salt to taste.
6. Bring the mixture to a boil, then reduce heat to low and let it simmer for 20-25 minutes until the curry has thickened and the chicken is cooked through.
7. Once the curry is cooked, turn off the heat and garnish with chopped coriander leaves.
8. Serve hot with steamed rice or naan bread.
Tips:
- You can use bone-in chicken pieces if you prefer. Just adjust the cooking time accordingly.
- For a healthier option, you can substitute the coconut milk with low-fat yogurt or milk.
- You can also add vegetables like potatoes, carrots, or bell peppers to the curry to make it more nutritious and colourful.
- If you want a milder curry, you can reduce the amount of red chili powder or leave it out altogether.
- Marinating the chicken in yogurt and spices for a few hours before cooking can add more flavour and tenderness to the meat.
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